1/2 cup extra-virgin olive oil 3 tablespoons white balsamic vinegar 1 1/2 teaspoons anchovy paste 1 garlic clove, pressed 1 cup crumbled Maytag blue cheese (about 4 ounces) 2 small hearts of romaine, halved lengthwise 1/2 small red onion, thinly sliced

Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and generous amount of cracked pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion.